Author
Topic: WFO NY-style pies (Read 5062 times)

I've been playing around with NY-style dough lately and bake them right before I do my usual Neapolitan pizzas (thanks Chau for the idea!). I have to admit that I have been craving them lately. I love the contrast between the 2 styles of pizza in terms of texture, crispiness, etc.

This dough is a combo of Brian S. and Chau's formula although I made a few revisions:

Stunning. I think this is probably close to what the legendary coal places were putting out when they were still trying.

+1. I just want to reach out and grab the pics for a slice. I will be stealing this recipe, although it is just impossible to bake on the up fire in my small oven. I need to pull the coals to get a 16 in pie in there.

BTW, I may have already asked this in another thread, but how are you liking the CM 00?

John the 12" NY style pies are just as good. But don't tell Scott I said that.

Marlon, I forgot to ask if you were counting the hand mixing/S&F times as (part of) the bulking time or separate. Or is the bulking time after the S&F's and in addition to the mixing time? What was the total time the dough was at room temps before going to sleep? How cold are you cold fermenting? 40F? 50F?

Stunning. I think this is probably close to what the legendary coal places were putting out when they were still trying.

As you probably know I'm not into crust cracking. I just say 'no' to crack But, hey, to each their own.

Thank you very much, Scott! At least I got you to notice my crack pies. Btw, I only got the cracks especially under the rim after reheating a quarter slice for a few secs. The pie right out of the oven, not somuch crack underneath but the top crust has a thin crispy shell and soft interior.

+1. I just want to reach out and grab the pics for a slice. I will be stealing this recipe, although it is just impossible to bake on the up fire in my small oven. I need to pull the coals to get a 16 in pie in there.

BTW, I may have already asked this in another thread, but how are you liking the CM 00?

John

John, thanks! You can always do the 12" and slice it like Chau to get a large slice just for yourself.

I like the CM 00 flour very much. I think it works great with NY blended with some higher protein flour. With NP, you can make it perform like the Italian 00 flours but you have to adjust the hydration level a bit (2-3%). I love the flavor as well. I prefer Caputo for NP but I can get this flour very cheap ($23 for 50lbs) so I would probably keep buying it anyway.

Marlon, I forgot to ask if you were counting the hand mixing/S&F times as (part of) the bulking time or separate. Or is the bulking time after the S&F's and in addition to the mixing time? What was the total time the dough was at room temps before going to sleep? How cold are you cold fermenting? 40F? 50F?

Thanks,Chau

Chau, I didn't count the mxing and the autolyse period in the bulk time. The whole mixing/autolyse process takes about 45 mins. The process I used for this pie looks like this:

1) Mix leaven with water, add 90% of flour2) Autolyse for 30 mins3) Add remaining flour, then add salt and shortening4) Knead (more like mini S&F) for 5 mins just to incorporate the salt, shortening and remaining flour. 5) Perform S&F (2 full turns) 6) Rest (start of bulk fermentation) 7) I would do another 2 full turns throughout the bulk time (30 mins apart). The last hour of bulk was just dough resting.

From mixing to end of bulk, the dough was out at RT for about 3 hrs including the balling stage. I put the balls in the fridge at 38-40F then took it out 3 hrs prior to baking at RT (70-75F).

Chau, btw, how do you reheat a slice without making a mess in the oven? I tried it and I can't even pull it out in one piece so I did a quarter pie reheat and it worked but I wonder how you do the slice reheat.